Roasted Tomato, White Bean and Sorghum Salad with Walnuts

1.  Preheat oven to 350°F. In a medium pot, bring sorghum and 3 cups of water to a boil. Simmer for 50-60 minutes, or until tender. Drain.

2.  While sorghum is cooking, add tomatoes, minced garlic, extra virgin olive oil, salt and pepper to a large oven-safe dish. Roast for 25 minutes.

3.  Prepare a baking sheet with tinfoil. Spread walnuts onto the baking sheet.

4.  Remove tomatoes from the oven after 25 minutes and stir in cannellini beans. Place tomato and bean mixture and baking sheet with walnuts into the oven. Roast for 5 more minutes then remove both from oven. Once walnuts have cooled slightly, transfer to a cutting board and coarsely chop.

5.  Add sorghum, walnuts, parsley and parmesan to the tomato and bean mixture. Toss to combine and transfer to a large serving bowl or platter. Garnish with additional parsley, if desired. Serve immediately.

Recipe Notes:

• If serving cold, omit parmesan cheese and add chopped walnuts and parsley just before serving, along with a robust drizzle of your finest extra virgin olive oil.
• Short on time? Try this Quinoa, Tomato, White Bean and Walnut Salad, as a quick version of the sorghum salad. Precooked quinoa replaces the sorghum and canned seasoned tomatoes replaces the roasted tomatoes. Combine the following ingredients together: 2-1/2 cups precooked quinoa, 1 can (28 ounces) diced tomatoes with basil, garlic and oregano (not drained), 1 cup California walnut halves, toasted and chopped, 2 cans (15.5 ounces each) drained and rinsed cannellini beans and 1/4 cup chopped parsley. Toss gently and top with 1/2 cup shaved parmesan cheese and freshly ground pepper.